Tip: Our favorite way of getting squash "pulp" is to roast it
in the oven at 400°F with honey drizzled on top, fresh sprigs of thyme
and garlic cloves. Let the squash roast for a good 30-40 minutes. The
meat will start to become dark and the honey will caramelize. It may
even look like it is burning, which is good. That will give a nice hearty
flavor to the soup. Let squash cool and scrape.

Add olive oil to a large soup pot. Sweat celery, onion and garlic until
lightly caramelized. Addsquash pulp
and stir regularly to keep from sticking and burning. Add chicken broth.
Bring tosimmer. Add
herbs and ham hock and let simmer slowly for 45 minutes. (Add water
or more stock
if the soup gets too dry). Add cream and bring to a boil. Reduce to
a simmer for 5 minutes.
Pull out the ham hock and herb stems, then purée in a blender until
smooth. Adjust the
seasoning and the thickness.